Breakfast is... the most important meal of the day. It's what gets the creative ideas and thoughts flowing, with enough energy to maintain a grueling morning of swim practice, soccer practice, crew practice, horse camp and all the other destinations the kids were off to.
Prep time: 20 min. Cook time: 5 min.
Bake time: according to biscuit package + 2 min. Yield: 8 servings.
2 - 8" baking/casserole pans
2 - packages grand buttermilk biscuits (or any variety of roll or biscuit you like. For this, I used flaky crescent roll tubes, because it was all I had in the fridge at the time. It's a difficult dough to work with because it gets very sticky, very fast, and you don't want to over handle it. So you have to keep it in the fridge as you cook. I prefer the nice big grand buttermilk biscuits for this recipe, they are round, an easier dough to work with, separate, and are simple to "stuff". But... point is; use what you have.)
8 oz. Cheddar Cheese ~ Cut up into small cubes. (I used mild cheddar, but any cheese that you like and melts well, will work)
5 full slices of bacon (cooked crisp, cooled and crumbled) *I cut the slices in half, put it on a paper toweled, paper plate, and microwave for about 2min. 40sec.
3 eggs scrambled (do not use butter or oil in the pan, I do use pam spray if needed for this recipe to scramble the eggs. Butter will make the mixture too difficult to work with, AND your biscuits will be greasy, and we certainly don't want that. Just whisk eggs together, salt and pepper to taste and scramble then set aside)
Salt and Pepper to taste
Kitchen Scissors
Directions:
- Cook the bacon. Drain, cool, then crumble. Set aside
- Pre heat oven to 350 degrees, (or whatever temp. biscuit package recommends)
- Scramble the eggs, and again, set aside
- Slice the cheese, and cut into small cubes. Yep... set aside.
- Open the first roll of biscuits
- Separate the individual rounds
- With a kitchen scissor, cut each round into various sized pieces. (i.e. One round biscuit, cut in half, One round biscuit, One round biscuit, 3 pieces... you get the idea, you want different sized balls of dough.)
- gently (handle the dough, as little as possible) roll your pieces now into balls, and with a sharp knife, slice the middle of each, almost to the end of the ball, but not separating it.
- Open the now sliced biscuit piece
- Place a "small" cube of cheese (appropriate sized of course. Smaller cubes for smaller pieces.) If you happen to be using crescent roll dough, unroll, and then gently mold into a ball. Using it, you will just pull apart the dough from the main ball, in different sizes. Then proceed with next step as usual.
These pictures were taken using crescent roll dough that I gently molded into a big
dough ball, then I pulled off a piece of dough. I pressed the ingredients down, and just balled it up, covering as much of the filling as I could.
- Now place a few crumbles of bacon
- Now add a little bit of scrabbled egg
- Lastly, top with a few more crumbles of bacon.
- Press stuffing in dough, down softly and seal the seams of the now flattened balls. and shape. (Use a touch of warm water if needed, usually though, the dough is sticky enough to stay sealed. No biggie, if there are a few open spots. This is fun!!! Perfection is not required!!!)
- Now place your stuffed biscuits, of different sizes, tight together in your baking pan.
- (I line the pan with aluminum foil for an easier clean up, but is not necessary)
- Bake in oven according to biscuit package + 2 minutes until golden brown, turning pan, once half way.
This is a picture of the second baking pan. I didn't get enough time to take a picture of the first. *LOL* Don't worry if it doesn't fill the pan completely. If they are placed in the pan tightly and touching, it won't make any difference at all!!!
- Remove from oven, slide, using a spatula, onto a platter... and Serve!!!
Get them while you can, because there is sure to be none left, when you go back for seconds.
NOW ENJOY!!!
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